Mediterranean Salsa Recipe
This unique salsa: tomatoes, kalamata olives, basil pesto, and a touch of olive oil is infused with flavor.
Servings 8
Calories 51kcal
Ingredients
- 1 cup tomato diced
- 1/2 cup pitted Kalamata olives sliced
- 3 tablespoons basil pesto store bought or homemade
- 1 tablespoon extra-virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Combine the first 4 ingredients in a bowl. Season with salt and pepper.1 cup tomato, 1/2 cup pitted Kalamata olives, 3 tablespoons basil pesto, 1 tablespoon extra-virgin olive oil, salt to taste, pepper to taste
- Let the salsa sit for about 10 to 15 minutes before serving. That short rest gives the tomatoes time to release a bit of their juices and helps the pesto, olives, and olive oil come together into a more cohesive, flavorful spoonful.If you have a little more time, up to 30 minutes is even better. Just give it a quick stir before serving to redistribute everything.
Notes
- Slice and dice your olives and tomatoes roughly about the same size.
- Serve over fish, toss with spaghetti squash, or as a side dish with flatbreads such as: cauliflower flatbread or socca flatbread.
- You can store your homemade salsa in an airtight container for 4-6 days.
Nutrition
Calories: 51kcal | Carbohydrates: 1.9g
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